1 1/4 Cups boneless beef chuck roast, sliced into thin strips
2 Tbsp coconut oil
1 Large onion, thinly sliced
1/4 Cup beef broth
1 Tin of full fat coconut milk
4 Tbsp brown sugar
2 tsp vinegar
19 oz. can of diced tomatoes
1/8 tsp crushed red pepper flakes, to taste
4 Tbsp sweet coconut, shredded
4 Tbsp Vindaloo Curry Paste (I used Patak’s)
1 tsp To 1 1/2 tsp salt
1 clove garlic, minced
1/2 Cube, grated ginger
1/2 Of a green pepper, thinly sliced
1/2 Of a red pepper, thinly sliced
2 Tbsp cornstarch with 2 tbsp water
Yogurt- served on top
Set electric pressure cooker to saute. Once hot put coconut oil in pot and heat an additional 5 minutes. Add sliced beef in batches until browned. Do not crowd. Place beef on a plate once browned.
Now add sliced onions and brown until softened. Add garlic and saute for a minute.
Add beef broth and deglaze the pan slightly. Then add back the browned beef and accumulated juices along with the vindaloo curry paste. Continue to saute for one minute.
Now add coconut milk and stir until it is well blended. Next add brown sugar, vinegar, canned tomatoes, chili pepper flakes, shredded coconut, salt, ginger, sliced peppers. Stir.
Cover and lock pot. Set on high pressure for 12 minutes.
In the meantime, mix cornstarch and water until smooth.
Once pot is finished do a natural pressure release for 10 minutes then release pressure. When pressure is released open pot and put on saute.
Add cornstarch mixture and stir until mixture thickens.
Serve over jasmine rice and with toasted naan bread.